BANANA CREAM CHEESE PIE
1 (8 ounce) cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice, divided use
1 (9-inch) graham cracker crumb crust
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla.
Line crust with 2 sliced bananas. Pour filling over bananas; cover. Chill overnight for best results.
Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices.
Store any remaining leftovers in refrigerator, tightly covered.
Source: Favorite Recipes, Quick & Easy Desserts, 1986
1 (8 ounce) cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice, divided use
1 (9-inch) graham cracker crumb crust
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla.
Line crust with 2 sliced bananas. Pour filling over bananas; cover. Chill overnight for best results.
Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices.
Store any remaining leftovers in refrigerator, tightly covered.
Source: Favorite Recipes, Quick & Easy Desserts, 1986
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